If you’re a steak enthusiast or even a casual fan of great-tasting beef, there’s no doubt that ribeye cap steak has either piqued your curiosity or already earned a top spot on your list of favorites. This cut is often hailed as one of the most tender and flavorful steaks available, yet it remains relatively under the radar compared to the usual heavyweights like ribeye or filet mignon.
Known as the spinalis dorsi, the ribeye cap is the highly prized outer muscle that wraps around the top of the ribeye steak. Because it is heavily marbled and comes from a part of the cow that is not used as much, the ribeye cap is buttery, melt-in-your-mouth tender, and packed with rich, beefy flavor. Cooking it perfectly, however, requires attention to detail.
In this comprehensive guide, we’ll take you through everything you need to know to cook a perfect ribeye cap steak, including selecting the best cut, preparing it, and mastering various cooking techniques like pan-searing, grilling, and reverse searing.
Let’s get started with understanding why the ribeye cap steak is so special.
What Makes Ribeye Cap Steak So Special?
The spinalis dorsi is often considered the crown jewel of steaks due to its combination of tenderness, flavor, and marbling. This small muscle, located on top of the ribeye roast, is responsible for the ribeye’s signature buttery texture and rich taste. When separated and cooked on its own, it delivers an even more concentrated burst of flavor.
Here’s what makes this cut stand out:
- Marbling: The ribeye cap has generous fat marbling that melts into the meat during cooking, giving it a rich and tender bite.
- Tenderness: Unlike more exercised muscles, the ribeye cap is incredibly tender because it comes from a part of the cow that isn’t used as much. This means it requires minimal effort to achieve that melt-in-your-mouth texture.
- Flavor: Known for its bold, beefy flavor, ribeye cap steak offers the perfect balance of fat and meat. It’s flavorful enough to stand alone without needing heavy marinades or sauces.
Many steak lovers consider the ribeye cap to be the most delicious cut of beef, often overshadowing other premium steaks like the filet mignon or even prime rib.
Selecting the Perfect Ribeye Cap Steak
Before you dive into cooking your steak, selecting the right ribeye cap steak is crucial for achieving the best results. Here’s how to ensure you get the best cut possible:
Look for Marbling
Marbling refers to the streaks of intramuscular fat running through the meat. The more marbling your steak has, the juicier and more flavorful it will be. This fat melts as the steak cooks, basting the meat and infusing it with flavor.
Thickness Matters
When buying a ribeye cap, thickness is key. Look for steaks that are at least 1.5 to 2 inches thick. This thickness allows you to get a great sear on the outside while keeping the inside juicy and tender.
Bone-In or Boneless?
Ribeye cap steaks are usually boneless, as the cap is cut away from the ribeye roast. However, if you buy a full ribeye roast, you can sometimes get the cap still attached to the bone. Either way, whether bone-in or boneless, the flavor is exceptional.
For those looking to learn more about selecting the perfect cut, consider reading this detailed ribeye steak guide to help you identify the finest quality.
Preparing Ribeye Cap Steak for Cooking
Now that you’ve selected the perfect steak, the next step is proper preparation. Ensuring your steak is prepped correctly before cooking can make all the difference between a good steak and an unforgettable one.
Bring to Room Temperature
Take the steak out of the fridge at least 30-45 minutes before cooking. Allowing the steak to come to room temperature ensures it cooks more evenly. A cold steak placed on a hot grill or skillet will cook unevenly, with the outside overcooking before the inside reaches the desired doneness.
Season Generously
When it comes to seasoning, sometimes less is more, especially with a premium cut like ribeye cap steak. A simple mix of kosher salt and freshly ground black pepper is often enough to bring out the natural flavors of the meat. You can also add a pinch of garlic powder or your favorite steak seasoning for an extra kick.
Pat the Steak Dry
Using paper towels, pat the steak dry on both sides before cooking. This step is crucial for achieving that perfect golden-brown crust when you sear the steak. Moisture on the steak’s surface will cause it to steam rather than sear, preventing the formation of a beautiful crust.
Cooking Methods for Ribeye Cap Steak
There are several methods to cook ribeye cap steak, each of which enhances the steak’s flavor and texture in different ways. Whether you’re cooking on a stovetop, using a grill, or opting for the reverse searing method, here’s how to master each technique.
1. Pan-Searing Ribeye Cap Steak
Pan-searing is one of the best methods for cooking a ribeye cap steak. It delivers a gorgeous, caramelized crust while keeping the inside juicy and tender.
Steps to Pan-Sear Ribeye Cap Steak:
- Preheat the Skillet: Heat a cast iron skillet over medium-high heat until it’s smoking hot.
- Add Oil: Use a high-smoke-point oil, such as canola or avocado oil, to prevent burning.
- Sear the Steak: Place the steak in the hot skillet and let it sear undisturbed for 3-4 minutes on each side, until a golden crust forms.
- Baste with Butter: After flipping the steak, add a tablespoon of butter, garlic, and fresh herbs (like thyme or rosemary) to the pan. Baste the steak with the melted butter for enhanced flavor.
- Check Internal Temperature: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F.
- Rest the Steak: Let the steak rest for 5-10 minutes before slicing. This allows the juices to redistribute, keeping the meat juicy.
Pan-searing is quick, efficient, and perfect for delivering a restaurant-quality steak at home. If you’re looking for more tips on cooking in a skillet, visit this helpful guide to oven-cooking steak.
2. Grilling Ribeye Cap Steak
Grilling ribeye cap steak adds a smoky flavor to the meat, giving it that signature charred exterior. This method is great for outdoor cooking and special occasions.
Steps for Grilling:
- Preheat the Grill: Heat your grill to high, around 450-500°F.
- Sear Over High Heat: Sear the steak directly over the flames for 2-3 minutes per side to achieve a good crust.
- Move to Indirect Heat: After searing, move the steak to a cooler part of the grill to finish cooking over indirect heat. This prevents the outside from burning while the inside reaches your desired doneness.
- Check Internal Temperature: Use a meat thermometer to ensure the steak reaches 130°F for medium-rare.
- Rest Before Serving: Let the steak rest for 5-10 minutes before slicing and serving.
Grilling is an excellent way to cook ribeye cap steak if you love smoky, charred flavors combined with juicy, tender meat.
3. Reverse Searing Ribeye Cap Steak
Reverse searing is an ideal method for thicker cuts of steak, like ribeye cap, because it allows for precise control over the internal temperature while still achieving a crispy crust.
Steps for Reverse Searing:
- Preheat the Oven: Set your oven to 250°F.
- Slow Cook in the Oven: Place the steak on a wire rack over a baking sheet and cook until the internal temperature reaches 120°F for medium-rare.
- Sear in a Hot Skillet: Heat a cast iron skillet over high heat, then sear the steak for 1-2 minutes on each side to develop a crispy crust.
- Rest the Steak: Let the steak rest for at least 5-10 minutes before slicing and serving.
Reverse searing ensures an evenly cooked interior while delivering the perfect crispy, seared exterior.
Resting and Slicing Ribeye Cap Steak
Why Resting Is Important
Resting your steak is essential to achieving a juicy, flavorful result. When a steak cooks, its juices are pushed towards the center. If you cut into the steak immediately after cooking, these juices will run out, leaving the steak dry. Letting the steak rest for 5-10 minutes allows the juices to redistribute throughout the meat, ensuring every bite is tender and juicy.
How to Slice Ribeye Cap Steak
Always slice your ribeye cap steak against the grain. Cutting against the grain shortens the muscle fibers, making the steak more tender and easier to chew. Cutting with the grain results in a tougher texture, so make sure you slice it properly to enjoy the full tenderness of this cut.
Common Mistakes to Avoid
Even seasoned cooks can make mistakes when preparing ribeye cap steak. Here are some common errors to avoid:
Overcooking or Undercooking
To avoid overcooking or undercooking your steak, always use a meat thermometer to check the internal temperature. Here’s a quick guide for perfect doneness:
- Rare: 120°F
- Medium-Rare: 130°F
- Medium: 140°F
- Medium-Well: 150°F
Skipping the Resting Period
Skipping the resting period can result in a dry, less flavorful steak. Always let your steak rest for 5-10 minutes after cooking to allow the juices to redistribute.
FAQs About Ribeye Cap Steak
Is Ribeye Cap Steak Tender?
Is one of the most tender cuts of beef due to its high marbling and location on the ribeye roast. The spinalis dorsi muscle is not heavily used, which makes the steak melt-in-your-mouth tender.
What’s the Difference Between Ribeye and Ribeye Cap?
While both cuts come from the rib section of the cow, the ribeye cap is the outer layer of the ribeye roast. It is more tender and marbled than a traditional ribeye steak, offering a more luxurious eating experience.
How Do You Cook a Ribeye Cap Roast?
To cook a ribeye cap as a roast, season it with salt, pepper, and herbs. Slow-cook it in the oven at 250°F until the internal temperature reaches 120°F. Finish by searing the roast in a hot skillet for 1-2 minutes on each side.
Conclusion: Mastering the Art of Ribeye Cap Steak
Cooking a ribeye cap steak to perfection may seem intimidating, but with the right techniques, anyone can master it. Whether you prefer grilling, pan-searing, or reverse searing, this luxurious cut offers a rich, buttery flavor that’s worth every effort. By following these tips, you’ll be able to serve up a steakhouse-quality ribeye cap steak that will impress even the most discerning guests.
If you’re ready to explore more ways to cook steak, visit our complete ribeye steak guide for additional insights and techniques.
Now, get cooking and enjoy the rich, tender flavor of ribeye cap steak in your own home!